Brian Riggenbach

The Mockingbird | Nashville, TN

Brian was born in Illinois, raised in Naples, Florida and has traveled the world entrenching himself in global cuisines and fine arts. He moved to Nashville from Chicago in 2016 to open The Mockingbird.

Food has always been a central tenant in Brian’s life, from the earliest days of curiosity in picking fresh strawberries to more complex incarnations later on. Beginning at a local restaurant in Florida washing dishes, Brian moved up the ranks gradually until serving at some of Chicago’s best restaurants.

By working closely with the professionals he has met along the way, Brian created an ad hoc university of life. He studied fine wines, foods, techniques and methodology that propelled him to the to where he is today. The underlying chemistry and art of food has driven him to delve into the reasoning, philosophy and soul of food. Along with his interest in food arose a deep and passionate resonance with the fine arts that always shines through in his culinary creations.

Brian studied at Florida State University, independently in Paris and Northern Italy, then formally again at The School of the Art Institute of Chicago. The connections between the fine arts and cooking arise from a passion to create and share, through color, texture, taste and smell.

Brian had the chance to showcase his skills on Season 24 of the Food Network’s award-winning show “Chopped.” He not only walked away the victor, he also reconnected with long-time friend Maneet Chauhan and the concept for The Mockingbird was born.